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Sibby Barrett

Pumpkin Pecan Spice Muffins with Streusel

A quick and easy 2 bowl+spatula recipe for fall.
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Prep Time 15 minutes
Cook Time 12 minutes
Servings: 24 regular muffins
Course: Breakfast, Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

wet batter ingredients
  • 1 cup pumpkin puree
  • 1/2 cup plain yogurt
  • 2 eggs
  • 1/2 cup brown sugar
  • 1/4 cup sugar
  • 1/4 cup vegetable, canola or sunflower oil
  • 2 teaspoons vanilla
dry batter ingredients
  • 1 ¾ cup all purpose flour 210 grams
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons Baker's Sprinkles or your favorite fall baking spices
  • 1 cup pecans toasted and chopped
streusel ingredients
  • 1 ½ cups all purpose flour 180 grams
  • 2 teaspoons Baker's Sprinkles or your favorite fall baking spices
  • 1 ½ sticks unsalted butter 12 tablespoons
  • 1 ¼ cups brown sugar

Method
 

  1. Preheat oven to 350º.  Line muffin tins with paper liners.
     
    Mix wet ingredients together in one bowl.  Mix dry ingredients in another bowl.  Gently stir the dry into the wet with a rubber spatula, mixing just to combine.  Let batter rest while you mix the ingredients together for the streusel.
     
    Scoop batter evenly between 24 muffins tins. Divide the streusel evenly on top of the muffins, crumbling into large and small bits.
     
    Bake for 12-14 minutes or until lightly browned and a toothpick inserted in the center comes out clean or with just a few crumbs.

Notes

 This recipe can be mixed using just 2 bowls. Use your dry ingredient bowl to mix up the streusel.  
Makes 24, but it easily can be halved or even quartered if you need less than 24.  However, they freeze beautifully so make a full batch!